PERFECT CHILES RELLENOS | Cheese And Potato recipe | Mexican Stuffed Peppers STEP BY STEP ❤
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- Опубликовано: 6 сен 2024
- RACHEL COOKS WITH LOVE CHANNEL
/ @rachelcookswithlove
These CHILES RELLENOS are a family favorite, my mom made them often when I was growing up, and I have continued the tradition since. Chiles Rellenos are a very popular traditional dish mot only in Mexico but all over Texas and many States around the Country. There are different ways of making them and there are also many different options for fillings. Poblano peppers are very versatile and family friendly since they are considered mild in heat and can be roasted and filled or cut into strips and added to many different dishes, Soups and stews. Ground beef and potatoes or potatoes and cheese are a favorite in my house, but the best part is you can make them your own.
INGREDIENTS----------------
5 med/large poblano peppers
2 1/2 C. vegetable oil for frying (or as needed)
POTATO FILLING-----------
2 medium Russet potatoes (small cubes)
1/2 C. chopped onions
5 small green onions (chopped)
1 medium/large jalapeño (seeds removed)(optional)
Salt and Pepper (as needed)
1 diced Roma tomatoes
1/2 tsp garlic powder
1/2 tsp onion powder
2 1/2 C. freshly grated Colby jack cheese
RED SAUCE INGREDIENTS----------------
6 Roma tomatoes
1 Tbsp chicken bouillon
Small bunch of cilantro
Salt and Pepper (to your liking)
2 C. water
2 Tbsp vegetable oil
3/4 C. onions (julienned)
2 large minced garlic cloves
1 tsp Mexican oregano
1/2 tsp ground cumin
All purpose flour (for dusting Chile Rellenos)
SIDES----------------
Refried beans
Mexican rice (ARROZ BLANCO MEXICANO)
• ARROZ BLANCO MEXICANO!...
DISCLAIMER ----------
Do not eat or serve this dish to anyone who is or might be allergic to any ingredient in this dish.
#chilesrellenos
#poblanopeppers
#poblano
I am a 62 year old African American and my favorite food is MEXICAN. I think you are THE BEST at explaining everything you cook. You definitely “cook with love” and you have helped me immensely with my Mexican dishes. Every time I tell my family that I have a new recipe, they always say “you got it from Rachel didn’t you?”
You feel like a good friend to me and thank you so much for your experience and wonderful cooking!!!!!!
Very delicious muy bueno mi amiga😊😊❤❤
What a wonderful sentiment, beautifully expressed. Happy cooking!
I just love how you make everything look so easy. You always give perfect instructions and never seem rushed!! I’m so glad I found your channel. 💕
Cooking with love , for sure :)
She doesn't list the ingredients and how many potatoes.
Yes. Very well said.
@@mariaerevia-bruehwiler8493 Yes she sure does. The complete recipe is in the video description 😊
Thank you so much for your comment and support of my channel my friend. ❤
You deserve 5 thumbs up for this presentation
Rachel I really would like to see you bring out a cookbook especially with your Ron's favorites :)
The way you plate food it looks like it's from a fine restaurant! YUM!!
I didn't know I was hungry,until I watched this...Yum Yum! Thankyou I'll be making this. ✌️
My brother & I watch you program everyday. My poor brother begs for a bite. We love you gurl & your Ron. Whenever you take a bite. We call your face, a foodgasm. We know that foods delishiosos. Thank you Racheal. You remind me of family. Our family is from Santa Rosa Tx.
I’ve made chili rellenos for years and never knew about de-seeding the Chili’s first.... how could I not know this!!!
what a great tip... THANKS!!!!
You're welcome my friend, It saves alot of time and mess.👍😘❤
Looks so delicious 😋 I'm gonna try this recipe thank you Rachel your the best cook on RUclips
You can do it, thank you so much for your comment my friend. ❤
Oh my gosh! They look so good!! I have never had them filled with potatoes and cheese but only cheese.
Removing the seeds & veins of the poblano pepper is a real game-changer, Rachel. Thanks!
I hate the seeds and always remove them all.❤👍
Rachel, you embody the saying “necessity is the mother of invention.” Your trick for stovetop roasting peppers is genius. When I moved house I went from a gas to smooth-top stove which forced me to roast my peppers under the broiler in the oven instead. Now, because of this video, I can go back to doing them stovetop again. Thank you (and your Ron) so much for your time and expertise. You guys are the best RUclipsrs EVER!
Every time I make Chile Rellenos I tell myself, “never again”! You make everything look so easy and I think it’s because you take your time, you don’t rush through the process. I need to learn to be more patient and take my time as well☺️ I’m so happy I found your channel a couple months ago🙏🏼 I have to say I miss your cozy, homey Ohio and Texas kitchens❤️
Thank you so much, I always taught my daughter to get all her ingredients ready and organized before cooking then all will flow easy, become friends with all your ingredients and it'll be a joy.❤
@@rachelcookswithlove That makes perfect sense! Wishing you and your Ron a blessed evening😊
@@rachelcookswithlove Mise en Platz. The culinary royalty Georges-Auguste Escoffier, a chef who rose to prominence in the 18th century, first introduced this to his professional French kitchens and it finally found us all.
As always, your recipes and process are so easy to follow. I live watching you cook and how you enjoy the results. This is the first time I see this kitchen setting. It's more professional and suitable to your growing experience, however I miss the home kitchen setting. It made me feel as if I was at a friend's home learning real Mexican cooking. Either way, thank you for sharing your tradional food with us. It's always a pleasure watching.
I wish you lived in my hometown in Las Vegas and had your own restaurant here. Your food is so delicious. I have a stove like yours I have a hard time keeping the stains off of the top of it do you have any tips on how to keep it clean?
This is restaurant quality food. Beyond a shadow of a doubt. Thanks, milady.
Ahhh, takes me right back to Puebla. What a simple but fantastic meal
Chili renellos are my favorite things to order when we go out for Mexican food. I think I can now make my own. Thank you
Rachel, you are a gem! Those peppers look amazing ! Your love shines through in everything you do. Thank you.
I love your method of deseeding first to roasting. Made it easier. It’s a process to make BUT this tip made it so much easier. Thanks Rachel!! Keep ‘em coming! ❤️
Chiles rellenos.. one of my favorites🤤
Rachel,Rachel,Rachel, you've outdone yourself!Looks fabulous, 😋
I love Chile Reneo every time I'll go to the Mexican restaurant.
I love your cooking. And the way you say “see” cracks me up. Your very pleasant and so clear in your recipes. Thank you.
On that looks delicious. I love your recipes. This Puerto Rican man cooks a lot of your recipes and my kids and I love the recipes. So thank you so much for sharing. ❤️
Rachael is such a sweet upbeat lady.... always allowing for everyones own tastes.
Thank you. ❤👍
Hi Rachel! Hello from Ohio! My wife and I are originally from California and love Chile Rejenos! My wife's family are from Guadalajara originally and this Jewish
guy was exposed to Mexican cuisine and I fell in love with her family and delicious traditional dishes. Being home making my telehealth calls allowed me to start cooking more and I have been making several of your
recipes! I have watched some amazing Mexican cooks several who cook outside and speak in Spanish( amazing women!) Rick Baylis etc and I have fallen in love with so many of your recipes and lessons! Cutting out the seeds before roasting the poblanos, how brilliant! I've showed my wife many of your recipes and she also agrees how good your suggestions are! We lost our dear mother several years ago and watching you cook brings her back for us! Cooking so much for my wife and son and his girlfriend has made me appreciate even more how much love goes into this process and how wonderful it
is when someone cooks for you.. knowing this I wish I could cook something special for you to enjoy and I send this fantasy to you( I'm actually a psychiatrist for
my day job!) I hope you have a husband or children that cook for you sometime so you enjoy the pleasure of this form of love language! Thank you for all of your
recipes and lessons! Chile rejenos are a piece of
heaven! We appreciate you very much! Dr Jorden Weiss
Omg I love chili rellenos soooo mucho..and this is s wonderful recipe. I cannot wait to make and enjoy!!!!! Ohhhh mama!!!
At every single tex mex restaurant I've ever been to and we are talking in the hundreds that's the first thing I order! YUM!
They are delicious my friend, they are a favorite of mine too, thank you.❤
@@rachelcookswithlove You are a Goddess. Thank you!
Rachel, I just love your recipes and your step-by-step explanations. I cook a lot of authentic Mexican dishes but I have never prepared Stuffed Poblano Peppers, but this one I will definitely be making very soon. Thank you, un beso desde Miami, Florida.😋😘
Thank you so much for your comment my friend, blessings to you in beautiful Miami Florida. ❤👍😘
I LOVE, LOVE, LOVE Chiles Rellenos! I've never had them with potatoes. This made my mouth water!
Sra. Rachel watching you cook is like watching my mother and my grandmother cook. Thank you for the great memories. I’m going to start scoping the seeds out before roasting the peppers.
Good girl!❤👍
I’ve never seen the chili’s stuffed with potatoes! Looks fantastic! Every recipe I’ve tried from you has been great! Thank you. Love your beautiful smile and attitude too!😃
I’ve always wanted to make these but felt intimidated. You make it look so easy and so delicious. I love your videos!!
You can do it my friend, get all your ingredients together and organized and it will flow, they will be delicious. Thank you. ❤👍
@@rachelcookswithlove you are such an amazing teacher. Thank you for sharing such terrific recipes. ♥️
I am going to a Mexican restaurant tomorrow! I live alone. Too much for me. Thanks.
@@littleme3597 the mexican restaurant i go to would cringe at the thought of potatoes as a filling.
God is so Good. He doesn't just judge his enemies, He condemns them. "Condemns"
I love your cooking. Myron is a very lucky young man and I hope he treats you very well.
Thank you Rachel for the tip of removing the seeds before roasting the green chilies ❤
I am so grateful for your excellent step by step recipes. You take learning slow so I don't have to keep rewinding. You are GREAT! THANK YOU
WOW! My mouth is watering! 🤤
Señora linda, que belleza de chiles 🌶, muy orgullosa de usted.. bendiciones.. saluditos desde Baja California México 🇲🇽 ❤️❤️❤️❤️❤️‼️‼️🇲🇽
I can't wait to make these since its my favorite to order out. You can tell she really enjoys what she is doing "look at this, wow, yummy". She gives precise instructions but adds her tips and incite incase you run into trouble. Doesn't talk too fast really takes her time. Its like watching a very talented friend cook.
You're fabulous! Thank you for inviting us into your lovely kitchen and sharing this wonderful recipe with us.
The first Mexican dish I ever had was Chilis Rellenos and it made me a life long fan of Mexican cuisine…. Thanks for this recipe, Rachel.
Miss Rachel, your husband is one Blessed individual. Love your cooking talent. Blessings ❤❤
Absolutely love chili rellenos..But never had him stuffed with potatoes. Thank you for sharing Rachel
Hello Rachel....
Oh my word, I will be making your recipe.
Comfort food from my roots.
Thanks for sharing.
Good afternoon Ms Rachel my Mom and I love 💕 your recipes keep up with the good work.
Blessings for you and your family from mine.
This is my favorite meal. I love chili rellanos and I'm extremely picky. I already know yours will be delicious 😋 😊. And I am going to make them.
Thank you so much, enjoy every bite my friend. ❤👍
I have always removed seeds after roasting the poblano's. This looks like it will work so much better and less chance of tearing the pepper. This is why I love watching you! I always learn something. Thank you💕
You're welcome my friend, thank you so much. ❤
That’s no ordinary cast iron pan! What a beauty!
Thank you so much my friend. ❤👍
By far my most favorite Mexican dish. Very good video, lets get cooking and sharing with family.
You did an amazing job. She's that one Auntie who everyone goes over her house just to eat. No toothpicks she's a GOAT at this🎉 This is my favorite Mexican dish 😋 now that i no longer eat eggs I will eat them with a chickpea coating an try it plain
Oh this made me so hungry. You are an amazing cook and teacher. I love watching you cook.
Blessings to you and Ron.❤️
I use my Ninja Foodi Grill on Air Crisp to char my peppers now. I used to put them under the broiler but often they went too far lol. I have an induction stove top so can't apply the method you used but that's still a great idea! I grow poblano peppers every year in my small home garden. I love their flavor. Great recipe! Never used potatoes as a filling before. Always just cheese. Will have to give this a try.
All great ideas, home grown is the way to go, thank you so much for your comment. ❤👍
God is so Good. He doesn't just judge his enemies, He condemns them. "Condemns"
Awesome, I’ll give the ninja grill a try..with Rachel’s recipe, and your Pablano roasting technique this meal gets easier and easier!
Rachael, everything you prepare looks DELICIOUS and you always make the preparation of your dishes look so easy. Thank you for your lessons.
An authentic culinary masterpiece! Thank you!!
Racheal, you are a very good teacher, your recipes are so easy to follow. Thank you!
Chili rellanos are my favorite. Now I'll be able to make them myself. You make it look easy🎉🎉🎉
Every single taste bud I have is drooling!!! Thanks for the lesson!
I want a plate of this scrumptiousness right now! Oh my sweet amiga, chiles rellenos are my most very favorite Mexican comfort food ever since I had my first one decades ago. My mama would make them by the dozen for me. Honestly have never tried making them myself, but the way you glided through this and them being vegetarian, think it's time to try making them for Johnny. Here's to you and your Ron smiling and shining through your weekend. Blessings and love as always sent your way.
Thank you so much dear friend, my Ron had said, " i bet these would be delicious for Johnny " I hope you give them a try, just get all your ingredients organized and season well. You can do it, love and hugs.❤👍
Lovely dish
Following her steps , it was fairly simply once you had your Pablanos roasted :D I used mozella and America cheese in mine with hamburger meat and potatoes
Aye Aye Aye Rachael -These look just like My ABUELAS your cooking brings tears to my eyes 😢 Thank you😘🥰
Aww, thank you so much. Hugs my friend. ❤
I love the taste test lol I know its good with a reaction like that .... ty for sharing all your wonderful recipes
Lol!!! You're welcome my friend, they were delicious, and I was so hungry!!! ❤
Hi Rachel... It looks so "delicious" you are a good cook lady. I am going to make this recipe this weekend. Thank you again. Have a nice weekend 🙂
Thank you so much, enjoy my friend. ❤👍😘
Rachael I love ❤ to watch you cook. You make everything look so easy. It is 9:22 at night you made me so hungry 😋 with these chilli rellenos. It looks scrumptious. 👌. Thanks for your time.
When I go out to eat Mexican food, I always order Chile relleno.
It looks so gooood! You are tempting me to try it at home. Lol
You can do it, just get all your ingredients ready and organized. Thank you so much my friend. ❤👍😘
I agree with Rachel! I am a 1 person household but love to cook (and bake!). As Rachel teaches: step by step. The other thing to make something like this easier is I make a batch of refried beans and freeze them in 1 portion servings. Same with rice. They both freeze well and reheat well (get the rice got when reheating!) You could freeze the red sauce also and then on eating day, you will be mostly reheating except for the peppers.
Appreciate cook to cook instruction. You are direct. It is stream lined for efficiency. Best of all you truly enjoy teaching. Thanks.
I've been making these my whole life I'm 55 but I learned from my mother who use canned Ortega's so this was my first time stuffing with anything besides just cheese and using poblenos and they are great thank you for another great recipe Rachel.
The mixer Angie is a great hint. Never knew that and I’m 65. I cook everyday!
Thank you, it works real well.❤👍😘
Ohhhh Rachel, that is truly a labor of love. They look absolutely scrumptious! Love all your videos…thank you again for sharing! 💕
Rachel you do cook with love and I love your recipies
Omg my mouth is watering. Thanks Rachel for this awesome video and tutorial. God bless you and your husband.
That was an awesome technique! Removing the ribs and seeds before roasting makes the process so much easier. Thanks for the tip.
Here is the link to the video where I show you how to do it my friend, thank you.❤️
ruclips.net/video/NIhBUzMF8qY/видео.html
How can someone cook so perfectly 🥰
Can't wait!!. Dipped in batter (flour) like my Mom used to do. I'm able to recreate familiar dishes I had while growing up because of you. I am so grateful to you ❤️
I had some chile rellenos served without the batter at a Mexican restaurant. Good but not the same.
Your cooking background is truly authentic. Bless you and your family!
Thank you so much for your comment, I appreciate your words my friend. Blessings. ❤😘👍
We have 2 local Mexican restaurants both stuff with ground beef and cheese. One uses bell pepper the other uses plabano. I'm an American whimp and go for no heat, bell peppers. So very delicious!!
I just made this for my family. It was a lot of work and it was a lot messier than yours, but it was one of the better meals I’ve ever had. I thought it might be too spicy, but it was delicious. Thank you for giving us good quality recipes. God bless you
Removing the seeds before roasting the peppers is pure genius!
Rachel ,I made this dish today with the white rice. I have to say I have made Chile Rellenos from different recipes and Rachel yours is the BEST! I also never made White Rice before and it was so tasty with the Rellenos. You truly are a great cook Rachel and your Ron is a very lucky man.
btw, this is from Linda Gutierrez
This my favorite Mexican Food 😋 😍. I ordered this every time. I do cook this at home but seems Never to have the same taste.
Mmm chiles rillenos my favvv 😋thank you so much for sharing the love ❤️
You're welcome my friend, thank you so much. ❤
I loved your way of cleaning the seeds out of the chile before your roast them. Learned something new. I am also going to try this cheesy potato recipe. Thanks
Thank you, it sure does help to remove them first…enjoy my friend.❤️
Rachel I just love home you take your time to cook and explain step by step, chile rellenos are one of my favorable dishes, this recipe will be one I will keep. Just love all your cooking
I made the Chiles Rellenos with Red Sauce, I also made Arroz Blanco Mexicano and Delicious Refried Beans for supper. All were super delicious! I highly recommend. I followed your directions precisely! Looking forward to trying your other recipes. Thank you for sharing!
I cant wait to make these. I always thought it was a difficult dish to make but you explain everything so well Rachel.👍🤪♥️
It is an easy dish when you get all your ingredients together and get all organized, that's how my mom taught me and I taught my daughter. Thank you so much, I hope you try this dish my friend. 😘❤
Looks and seems absolutely amazing !!
I have never been able to find just the right sauce for rellenos. You have inspired me to try again with your sauce. Thank you Rachel! Love your channel.
I just love the taste test time. Yum Yum
Look! Thank you my friend. ❤👍
You certainly make my mouth water- and you make it look easy for sure. I agree that If one watches your video, preparation is key I think- have all ingredients ready to go, then watch again and continue to reference back to the video, anyone could have this amazing meal. It’s so darn delicious.
I made these tonight for dinner. Thank you for your detailed instructions. They turned out great but took me a long time because it was my first time making them. I love how you clean up after steps. Makes it great when you are done. Thank you for sharing your knowledge!
I love how your cast iron shines. I hate polishing furniture but, am religious about oiling my cast iron
Thank you so much on the tip to remove the seeds. I make Chile rellenos never thought how it would be so easy to remove the seeds that way. Save time and mess.
Thanks for the tip to remove the seeds! I have 7 kinds of peppers going into the garden. First time to growing Poblanos! Since I process so many peppers, I use a torch to char them! So much easier and I can do them outside on the grill.
Eeeeek! I'm so excited to try these! I have searched and searched for a recipe that reminds me of "home." This is the one! Thank you so much for sharing your recipes and your knowledge! You are such a blessing to many! SO glad I came across your channel!
You make it look so easy ! Great way to remove the seeds! You sound like a nurse ! An incision sounds medical to me being an old LVN. I enjoy all your cooking! Keep up the great recipes!
I love this dish but I can’t stand to eat seeds when I go to my local Mexican restaurant and they don’t remove all them seeds. Thank you so much Rachel for sharing your family recipe 🙏🏻😊🇺🇸🇲🇽
You're welcome, I hate the seeds too.❤
Me too! I hate when restaurants are too lazy to remove the seeds! I take a bite and my mouth is filled with the seeds🤢 It completely grosses me out (texture thing) and ruins it for me.
Same here!
Me too. I don’t want seeds. They just stick in your teeth and taste bad! 💕💕 thanks Rachel
They are not cleaning them properly! You must always clean the seeds out when you make chiles rellenos.
That is sloppy cooking.
I should know better, every single time I watch your videos I’m starving!!!
I love your recipes, Rachel. I recommend your channel to everyone. I’m making these for our dinner.
Chile Rellenos is my very favorite!
Thank you so much!❤
Yum I love Chile Rellano’s I’ve never seen them with potatoes and cheese just cheese or meat. I will try this. Now that I see how the “crust “ is made . Yum
I love this dish with corn tortillas. YUM!
Oh, my Rachel!!! I have watched your channel go from your home in Ohio to your home in Texas as you travelled for the seasons. Watching you put on one of the many colorful aprons that you surely must have collected over time. Both kitchens so homey yet clean as a whistle and welcoming to the viewer. I have watched knowing that someone was on the opposite side of the camera who I suspect is "your Ron", at least some of the time because I have heard his quiet yet deep chuckle occasionally. Watching your vids was like sitting in the kitchen of a friend who was a fantastic cook, willing to share all of her secrets and her warm-heartedness and hospitality with me. Usually I watched just for that friendly comfort while at the same time learning from you and using your wonderful recipes. Then I would archive the recipes I wanted to try in my own recipe index that I keep computerized.
All that said, I AM SO BUMMED that someone has convinced you to *professionalize* your channel, thus losing all the things that made it so different and special. I watch a lot of cooking shows and I thought many times of how at ease you were in front of the camera, so conversant with the viewer and talented at showing your love of food and how it brings people together. I think of all the young cocky "chefs" who populate the cooking reality contests on Bravo and the Food Network. You are so natural at exactly what those folks fail miserably at... bringing the viewer right into the kitchen with you, without pretense, and sharing your amazing passion for your craft.
I hope that this change means you have been picked up and are making tons of $$, that would make me happy for you. You deserve it. But the antiseptic kitchen and close ups of the pans and cooking have totally lost the allure for me for watching your vids. No longer are you a friend who invites me into her kitchen. Not once did I hear you talk about what "your Ron" loves about a recipe (ex in this episode would be the fact that he hates cilantro, thus you don't wouldn't use it in your tomato sauce here for this recipe... or you would add it later for yourself or separate the two sauces). Your endearing casual chatter is now gone and you have become -- so sorry to say this -- just another TV food personality. I feel true loss over it, frankly.
I will still use your recipes; you are a wonderful down home Mexican/TexMex cook and you make fantastic non-Mex things as well (ex., cinnamon rolls, roasts, etc). But I no longer lean back into the warm comfort of your kitchen and your bubbly personality and hit the next vid in the queue just to smile and learn and feel the kindness and passion for sharing your food with others that I so enjoyed. I won't turn on cooking friends to your new channel; it just isn't the same. I will probably still look for recipes on your channel, but will forward through to the printed recipe maybe not watching at all, or only if I need to figure out your technique for something.
I will miss my friend. I wish you and your Ron good health and prosperity. I will miss watching you roll your eyes because you so enjoyed the "taste test" at the end of your video. It was so real that I could almost taste it myself (and I knew in my heart of hearts that Ron turned off the camera, came around the counter and dived into whatever you had cooked right there with you).
Perhaps I am just old school but I believe that "progress" often negates what is most special about something. The character that so embodied it, just dissipates. Nonetheless, I hope you achieve your dreams, whatever they may be and wherever they may lead you.
Signed. A huge fan.
Hi Looks So Yummy Good Thanks For Sharing I Will Try It Thank You God Bless You & Your Family. ✝️🙏
Delicious chiles rellenos and thank you for the tip on how to clean
Chiles before toasting them. Blessings.🙏
Another home run, Rachel! Can’t wait to make them.
Thank you so much, you can do it!! ❤👍
Oh My"Lanta!! I'm going to have to make ALL of this!! It looks fantastic! It is so true that food tastes so much better when you have hunger. I can't wait to make it!
Thank you Mrs. Rachel and Mr. Ron for the video and recipe! Take care and God bless!!😊💖🙏